I missed an amazing opportunity with this recipe. I could have made this beef stew in a cast iron pan.
The name of my blog is Cast Iron Stew, as you probably know. What you might not know is that I've never actually made stew in cast iron before.
I know, I know. You might be thinking, "How could you name your blog after something you've never made? Are you crazy?!?"
Yes, I probably am. But that's beside the point.
Let's continue on with my story. For as long as I can remember, I've liked writing poems. I still have some of my poems from when I was a little girl. This love of poem writing has never stopped, and I find it easy to make up rhymes (see some of my poems here.) So, when I was trying to come up with names, I ended up with a "poem". My motto said: "A mix of old and a little of new, makes for a mighty fine Cast Iron Stew!".
So, yes, I named my blog "Cast Iron Stew" because it rhymed with "new". But it also reminded me of the pioneers and their wonderful cooking vessels.
Even though I've never actually made cast iron stew, it doesn't make me want to change my name. After all, how would you feel if I changed my name to Crock Pot Stew?
- Tabasco, to taste
- 1 pound (about 2 cups) carrots, peeled and diced
- 1 large onion, chopped
- 1 V8
- 2 large potatoes (about 2 cups), scrubbed and diced
- 2 pounds beef, cut into small pieces
- 4 garlic cloves, chopped
- Put all of the ingredients in a Crock pot and cook on low for 8 hours* .
*If you want, you could put all of the ingredients in a covered pan in a 250 degree oven for 6 hours.
Note: You could add a couple cups of celery or green peppers to this recipe or even replace the regular V8 with spicy V8 if you so desire.